Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 6

To balance out the meal, serve this rich and saucy pasta alongside a crisp romaine salad with bright acidic dressing.

Mary Drennen
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or just until done. Remove chicken from pan; thinly slice across grain.

  • Return pan to medium heat. Add oil; swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved pasta cooking water, chicken, lemon juice, and cheeses to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately.

Nutrition Facts

436 calories; fat 13.5g; saturated fat 5.1g; mono fat 3.9g; poly fat 0.9g; protein 33g; carbohydrates 46g; fiber 3g; cholesterol 75mg; iron 4mg; sodium 526mg; calcium 236mg.
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